Prepare the Pie Crust:

Preheat your oven to 350°F (175°C).

Roll out the pie crust and gently place it into a 9-inch pie dish. Crimp the edges as desired.

Use a fork to prick holes around the base and sides of the crust to prevent bubbling.

Bake the crust for about 10-12 minutes until lightly golden. Remove from the oven and let cool.

Make the Filling:

In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually stir in the milk, ensuring there are no lumps.

Cook over medium heat, stirring constantly, until the mixture thickens and boils. Continue to cook and stir for an additional 2 minutes.

Remove the saucepan from the heat. Slowly pour about one cup of the hot mixture into the beaten egg yolks, whisking constantly to temper the yolks.

Return the yolk mixture to the saucepan. Bring to a gentle boil and cook for 2 more minutes, stirring constantly.

Remove from heat. Stir in the butter and vanilla extract until well combined.

Fold in the chopped pecans.

Pour the filling into the baked pie crust and smooth the top with a spatula.

Chill the Pie:

Cover the pie with plastic wrap, placing the wrap directly on the surface of the filling to prevent a skin from forming.

Refrigerate for at least 4 hours, or until set.

Prepare the Whipped Cream:

In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Finish the Pie:

Once the pie is set, spread the whipped cream over the top.

Arrange the whole pecans on the whipped cream for decoration.

Serve:

Serve chilled. Slice and enjoy each creamy, nutty bite!